Eastern Yoghurt Lamb

(SERVES 4)

• 1 onion, sliced
• 15 g/ ½ oz/1 tbsp low-fat spread
• 225 g/8 oz/2 cups lean cooked lamb
• 1 garlic clove, crushed
• 2.5 ml/ ½ tsp grated fresh root ginger
• 2.5 ml/ ½ tsp ground cumin
• 2.5 ml/ ½ tsp ground coriander (cilantro)
• 7.5 ml/ ½ tsp numeric
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• Salt and freshly ground black pepper
• 1 packet pilau rice
• 20 ml/4 tsp desiccated (shredded) coconut
• 30 ml/2 tbsp currants

Fry (saute) the onion in the low-fat spread until turning golden. Add the lamb and the remaining ingredients. Bring to the boil, reduce the heat and simmer for 20 minutes. The mixture will curdle during cooking. Meanwhile, cook the rice according to the packet directions. Pile on to four warmed plates. Top with the lamb mixture and sprinkle with the coconut and currants before serving.